1. Bring broth to a simmer in a large saucepan. Add zucchini and onion; cover and simmer 2 minutes. Stir in corn, salt, and pepper; cover and simmer 2 minutes. 2. Place one-third of corn mixture in a blender; process until smooth. Repeat procedure with remaining corn mixture. Ladle soup into bowls; top with yogurt. Serve with jalapeno hot sauce, if desired. Yield: 12 servings (serving size: 1 cup soup and 1 tablespoon yogurt). CALORIES 96 (16% from fat); PROTEIN 4.8g; FAT 1.7g (sat 0.4g, mono 0.6g, poly 0.6g); CARB 18.2g; FIBER 2.7g; CHOL 0mg; IRON 1.1mg; SODIUM 160mg; CALCIUM 35mg. Recipe by: Cooking Light Magazine, July/August, 1996 Posted to EAT-LF Digest by email@example.com on Jul 19, 1999,
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 12|
|Calories from Fat: 6 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.3mg||0 %|
|Sodium 289.8mg||10 %|
|Potassium 341.3mg||9 %|
|Total Carbohydrate 18.7g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 16.8g|
|Protein 4.7g||7 %|
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Calories per serving: 88
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